What’s on the menu?

What’s on the menu?

For many not-for-profits, running a café or catering business is an effective way to diversify income while deepening social impact. But the more I speak with organisations who’ve been doing this for years, the clearer it becomes: what was once profitable is becoming harder to sustain.At the same time, for organisations looking to diversify now, launching a catering offer remains a powerful way to grow revenue without diluting your mission.